Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Makes a dozen cookies.

This gluten free, low sugar cookie blends the goodness of pine needle powder with the sweetness of spruce tip jelly.

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Ingredients

>> 1 cup gluten free flour (see notes below)
>> 1/4 cup coconut sugar
>> 3 tbsp pine powder (see notes below)
>> 3/4 tsp baking powder
>> pinch of salt
>> 1 cup
>> melted coconut oil (or olive oil)
>> 2 large eggs (whites only)
>> 1.5 tsp vanilla

Instructions

Whisk all dry ingredients into a bowl. In a separate bowl, whisk together the oil, egg whites, and vanilla. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Roll the cookie dough into small spheres and place them on the prepared baking sheet. Using your index finger make an indentation in the center of each cookie. If the dough cracks (and it probably will), carefully pinch it back together with your fingers.

Using a small spoon, drop jelly into the depression until level with the rim.

Bake at 350°F for 8 to 10 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack.

Notes:

• No spruce tip jelly? Use any jelly or jam of choice.
• I used Bob's Red Mill gluten free 1 to 1 Baking Flour in this recipe.
• Due to the coconut sugar and gluten free flour the texture will be somewhat granular.
• How to make Pine Powder: https://www.youtube.com/watch?v=_uD04gdgpKY
• Swap out gluten free flour with unbleached all purpose flour if desired. Also, swap out coconut sugar with organic cane sugar. This will create a smooth texture cookie.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: White Spruce

Recipe Category: Desserts and Snacks